OK, I know should be skeptical. After all, frozen meals are at their very nature suspect. Giving the folks who make them the benefit of the doubt, this has to be a difficult task. They have to create a good meal to begin with, recreate it to make sure that the ingredients are cooked properly for freezing and re-cooking, package the whole thing up, freeze it, ship it across the country, have it sit in a grocery freezer for goodness knows how long and then trust that it will be reheated properly. To expect all of that to be successful is a lot to ask, but even more so when rice noodles are involved.
I love Pad Thai. I have had some really great versions and some really terrible ones in restaurants. It’s easy to make this dish badly and very difficult to make it good. So much has to come together. Good sauce, veggies just right, tofu cooked well and the rice noodles not overdone. Most end up a big greasy pile of noodles and overcooked veggies on a plate. Two From Tandoor Chef
